Let me start by saying I’m calling this milk free instead of dairy free frosting because I still used butter, margarine is oil based but some do have milk so you can use a dairy free margarine for this recipe. I have read that most dairy free margarine’s can be used as a one-to-one replacement.
I was really wanting to bake, I had strawberry cake mix that needed to be used up and what’s the best thing to pair with strawberries? Chocolate. I got really excited, pulled out my mixer for my frosting but I didn’t realize I was out of milk until my cupcakes were almost finished. The only cream I had was coffee creamer, although I have been seeing people use coffee creamer in recipes lately I didn’t want to use it for my frosting. So I used water.
It worked and you can’t tell the difference in taste. I will admit it becomes softer quicker but I’m still counting this as a win.
Here’s what you need:
6 Tablespoons of Cold butter. *Do not soften your butter before starting, you want it cold.*
6 Tablespoons of Hot water
6 Tablespoons of cocoa powder
1 Teaspoon of vanilla
4 Cups of powdered sugar
I was heating up some water to use for Jello so right before it started to boil I took 6 tablespoons from that or you can heat your water in the microwave for about 1 1/2 – 2 minutes.
- Add cocoa powder to hot water and mix until smooth
- In a large bowl, mix cold butter or margarine until it begins to soften
- Add vanilla to butter or margarine, mix well
- Add 2 cups of powdered sugar to the butter mix and mix well.
- Add the cocoa mixture to the bowl and mix
- Slowly add the remaining powdered sugar until you reach the desired consistency
Hope you enjoy this chocolate frosting.